Chocolate Turtle Cheesecake
1 (7 oz) pkg. caramels
1/4 C. evaporated milk
3/4 C. chopped pecans divided
1 (9 inch) chocolate crumb pie crust
2 (3 oz) pkgs. cream cheese, softened
1/2 C. sour cream
1 1/4 C. milk
1 (3.9 oz) pkg. instant chocolate pudding mix
1/2 C. fudge topping
Place caramels and evaporated milk in a saucepan. Heat over medium low heat, stirring constantly until smooth, about 5 minutes.
Stir in 1/2 C. chopped pecans. Pour into pie crust.
Combine cream cheese, sour cream and milk in a blender. Process till smooth. Add pudding mix. Process for about 30 seconds longer.
Pour pudding mixture over caramel layer, covering evenly.
Chill, loosely covered until set, about 15 minutes.
Drizzle fudge topping over pudding layer in a decorative pattern.
Sprinkle top of cake with remaining pecans.
Chill loosely covered until serving time.
Variation: Drizzle 1/4 C. caramel topping over the cheesecake instead of fudge topping, for a gooey sweet treat.
This cheesecake can be made 1 day ahead but leave topping and pecans on top for just before serving.
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